So long sugary cereal and carb-loaded muffins, these mini frittatas make the perfect on-the-go breakfast. This recipe works great with bacon if you don't have proscuitto. Use whatever vegetables you have on hand like broccoli, bell peppers, or zucchini.
Prep Time:15 minutes |
Cook Time:20 minutes |
Ready In:35 minutes |
Ingredients:
- 4 tablespoon(s) fat (coconut oil, ghee, etc.)
- 1/2 medium onion (finely diced)
- 3 clove(s) garlic (minced)
- 1/2 lbs crimini mushrooms (thinly sliced)
- 1/2 lbs frozen spinach (thawed and squeezed dry)
- 8 large eggs
- 1/4 cup(s) coconut milk (the fatty stuff at the top of the can works best)
- 2 tablespoon(s) coconut flour
- 1 cup(s) cherry tomatoes (halved)
- 5 oz Prosciutto di Parma or bacon
- kosher salt
- ground pepper
Instructions:
1. Preheat the oven to 375°F and prep veggies.
2. Heat half the coconut oil over medium heat in a large cast iron skillet and sauté the onions until soft and translucent.
3. Add the garlic and mushrooms and cook them until the mushroom moisture has evaporated. Then, season the filling with salt and pepper and spoon it on a plate to cool to room temperature.
4. For the batter, beat the eggs in a large bowl with coconut milk, coconut flour, salt, and pepper until well-mixed. Then, add the sautéed mushrooms and spinach and stir to combine.
5. Brush the remainder of the melted coconut oil onto the muffin tin and line each cup with prosciutto, taking care to cover the bottom and sides completely.
6. Spoon in the frittata batter and top each muffin with some halved cherry tomatoes.
7. Pop the muffins in the oven for about 20 minutes, flipping the tray at the halfway point.
8. Let the muffins cool in the pan for a couple minutes before transferring them to a wire rack.
Recipe adapted from www.nomnompaleo.com
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